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Casarecce With Spicy Salami, Saffron And Ricotta In Napoletana Sauce

Casarecce With Spicy Salami, Saffron And Ricotta In Napoletana Sauce
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 10.25 dollar
Difficulty level: 3 out of 4

11 Ingredients

Number of servings
4
  • 340grams Barilla casarecce
  • 1 jar Barilla pasta sauce napoletana
  • 100grams D'orsogna Spicy Chorizo Salami, cut julienne
  • 1 pinch Masterfoods Saffron
  • 1 clove garlic, chopped
  • 40milliliter Edenvale Non Alcoholic Wine Chardonnay
  • 20grams unsalted butter
  • 20grams basil leaves, sliced
  • 100grams ricotta cheese
  • 2tablespoons extra virgin olive oil
  • 1teaspoons Saxa Natural Rock Salt (for pasta water)

Method

Step 1 of 3

Bring a large saucepan of water to a boil and then add rock salt (7g per litre of water). Once the water is boiling, cook the Casarecce as per instructions on the box.

Step 2 of 3

Heat a small amount of oil in a large fry pan, add salami and cook for 2 minutes or until golden. Add garlic and saffron to the pan. Then add the wine and allow the alcohol to evaporate. Add the Napoletana sauce and simmer for 2 minutes.

Step 3 of 3

Drain the pasta 2 minutes before the recommended cooking time, reserving a small ladle of cooking water. Toss the pasta and cooking water with the sauce to finish cooking. Stir through basil and ricotta together, mixing until well combined then serve.

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